How to Cook the Perfect Steak on the Stove

How to Cook the Perfect Steak on the Stove

2 eight ounce grass fed strip steaks or ribeyes
plenty of Kerrygold butter
herbs that suit you. I recommend tarragon and thyme especially. I have a thyme plant out back, so I plucked some for use here. Tarragon is so good on steak and makes an excellent chimichurri.
sea salt and freshly ground black pepper
a cast iron skillet of some kind. I use a Lodge but the enamel cast irons are nice, too. Or use a cast iron grill pan. Every cook needs cast iron. I don’t make the rules.

  • First step is Remove steaks from the fridge and let them come to room temp for about an hour. They’ll cook more evenly. Meantime, get your herbs ready–pick and chop. I made a compound butter to top the finished steaks by whipping together salted Kerrygold with chopped thyme. Super yum. You can google and get a ton of compound butter recipes and methods, but basically what I do it soften some salted Kerrygold and whip it together with herbs, then wrap it up in a log and put it in the freezer. Slice off rounds as needed to apply to steak or veggies (good on mashed potatoes, too).
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  • And then, visit for full instruction :

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